We’re just about at the mid-point of summer, which means there’s still a lot of summer left to be had, but I feel like it’s a freight train barreling out of control. It’s the middle of July, and it feels like just yesterday we signed the closing papers on our house (which happened the week before Memorial Day). I guess time flies when you’re having fun! I definitely feel like summer is slipping through my fingertips, so I’ve been trying to eat up as much of it as I can. The blueberries lately have looked especially amazing. They are all so big and plump, and taste just as good as they look. I picked up a huge container at Costco on Friday and didn’t last more than 24 hours before I was in the kitchen with them. I’ve been wanting to make a blueberry buckle for years, and finally got down to it.
In case you haven’t heard of blueberry buckle, it’s basically a single-layer blueberry coffee cake with a streusel topping. I don’t know about you, but I live and die for streusel topping.
As it turns out, there are recipes for blueberry buckle everywhere. I sifted through a lot of them before deciding on which one to try. The deciding factor? This recipe has a whopping 4 cups of fresh blueberries, which was by and far the most of any recipe I found. More blueberries could only mean more deliciousness, I decided. Plus, the streusel topping looked substantial, more like a crumb topping, which rocks my world.
I couldn’t have been more excited about how this recipe turned out. There is just enough cake batter to hold the blueberries together, which means it’s basically like just eating fruit, which means you could totally have this for breakfast (don’t you love my logic?). It’s a perfect breakfast/brunch cake, as well as a great dessert for any time of day.
I’m riding the blueberry train as long as I can; if you’re hopping on, too, you definitely want to make this cake before summer’s end.
One year ago: Hot Corn and Cheese Dip
Two years ago: Peach Cobbler and Malted Milk Ice Cream
Three years ago: Cranberry Orange Scones
Four years ago: White Chocolate Macadamia Nut Cookies
Six years ago: Chocolate Chip Cookie Dough Dip
For the Topping:
- ½ cup (62.5 g) all-purpose flour
- ½ cup (110 g) light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- Pinch of salt
- ¼ cup (56.75 g) unsalted butter, softened, cut into 8 pieces
For the Cake:
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- 10 tablespoons unsalted butter, softened
- ⅔ cup (133.33 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) grated lemon zest
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 eggs, at room temperature
- 4 cups (592 g) fresh blueberries, (20 ounces)
- Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.
- Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.
- In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar, salt and lemon zest at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries into the batter until evenly distributed.
- Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.
- Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).
- Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe is amazing. i’ve made this twice, as written. i added a little lemon glaze as well on top of streusel- not necessary, but it was still good. Don’t be put off by the stiff batter or lack of milk… it’s almost like a dough… cake comes out absolutely delicious.
The last time I made this, I made it in a round pan. I’m going to make it in a square pan this time, because I need to cut small squares for a family brunch. Would I use a 9” pan, or 8”pan?
Hi Donna, You should use an 8-inch pan. Enjoy!
I’ve made this blueberry buckle several times, and it’s delicious! Doesn’t last long in my house. Thanks for another great recipe!
I have to say I’ve been making this recipe for years and the entire family loves it! My son always asks me when am I making it again.
I just made this, loving all the berries. Does this freeze well?
I’ve never tried freezing it; if you do, let me know how it holds up!
I noticed you put you oven rack to the lower middle level. I have always put my rack on the bottom for baking. Is there a disadvantage to putting the oven rack on the bottom level?
Oven is electric with no extra features….no convection, steam,etc
Have you ever cooked with sous vide. Where food is cooked in plastic bowl with device maintaining water bath temp.
Hi Maureen, I always bake with the rack in the middle unless the recipe states otherwise, for even baking. I’ve never done sous vide.
Tried this yesterday and was disappointed in the flavor of the cake. I followed the recipe exactly and it was moist enough but the sweetness/flavor of the streusel topping was overpowering for the cake. The berries & cake had very little taste – not much blueberry flavor. Not sure I would try this again.
This is by far one of the best blueberry coffee cakes I’ve had yet. I used 2 pints of berries (all I had) and cooked for 45 minutes and it turned out amazing. And because there are soooooooooo many berries in it I feel like I’m eating fruit instead of cake. Definitely a keeper.
This was a disappointment after spending a lot more on ingredients than I could have bought store bought….55 min. was too long to bake it, came out with a dry cake. Mouth feel was not good either. Don’t know what I did or if it was the recipe. Basically I’m going to stick with my cook book recipes, I have had this happen with other on line recipes. Too much to risk, time and materials, back to my Better Crocker cook book.
Not good, either butter or flour is off. Way too much butter.
Hello. Would this buckle turn out if I added 2 cups fresh raspberries and 2 cups blueberries?
Hi Trish, I think that would work just fine!
Can I use frozen blueberries in the off season
Hi Jean, I haven’t tried to use frozen so I’m not sure how it would be affected, but if you try it out, let me know!
So there is no milk in this recipe?
Hi Denise, Correct, there is no milk in the recipe.
Will this work in a square or rectangle (9×9 or 9×13) pan so I can cut into squares? If so which would u recommend?
Hi Paula, I would do an 8-inch square if you have one! If not, use the 9-inch square and reduce the baking time a bit.
Great recipe! Made it gluten-free for my buckle-loving sister’s birthday and she loved it. Thanks!
Hi! I want to try your recipe but we don’t have access to fresh blueberries from where I live. Is it okay to use those in cans, such as the Duncan Hines Comstock Blueberry? Hope you reply. Thank you!:)
Hi Joyce, Frozen blueberries would be a better bet, I think.
Made it according to the recipe, except in a 11″ x 7″ pan, and left it in the pan rather than turning it out. BIG hit for dessert (with ice cream), breakfast, and snacks. Finally, a recipe that doesn’t skimp on the streusel topping! Making another one tomorrow, with half blueberries and half diced peaches. Thanks!
I made this cake for my church coffee hour this weekend and it was a huge hit which really means a lot since I bake yummies for them all the time. Many asked for the recipe. I used 2 pints of blueberries which I’m not sure if it equals four cups but it worked fine. Also added fourth a tsp of lemon extract since my lemons weren’t giving me a lot of great zest. I will make this again! Thank you for another recipe to add to my personal cookbook!
Ladies, I’m really needing to know if I can substitute the blueberries with cranberries?!! Or if something else would have to be changed or added in the recipe. In desperate need of knowing before Thanksgiving!! Thanks soooo much!
Hi Jamie, I’ve never tried it, but I don’t think you would need to change anything else in the recipe.
I was really disappointed with this recipe. The texture seems really off to me. I feel like I wasted my 4 cups of fresh blueberries. I won’t make this recipe again.
I made this cake for my husband and he ate the entire thing. Well, except for the one piece I was able to sneak. Great recipe for anytime of day.
Can this be made in advance and frozen?
Thank you! L
Hi Lee, I haven’t tried doing so, but I think it should work okay.
I know it rather late…being 2015 and oll but I have just tried this recipe! It is absoltely amazing! Thank you!
I love this recipe! I have gobs of frozen huckleberries so I ignored the warning not to use them and made this anyway. I had to sub allspice for the cinnamon because I’m out, and miles from a store. So, of course my cake is dark purple, but it tastes delicious!! The kids are going to be thrilled with their after-school snack, I can’t wait! Thank you for the delicious recipes!!
I would like to make this in a 9 x 13. Do you think it would work to double? I usually double recipes for a 9 x9 square pan, but I know round is different than square. thanks!
Thanks so much for the recipe, I made it yesterday and the girlfriend is a huge fan. We have nearly demolished it already!
Just made this- it was delicious!!! Since I have an overabundance of strawberries do you think I could use strawberries in place of the blueberrries?
Hi Shayna, I haven’t tried it, and am not sure about any moisture difference, but I think it’s definitely worth a shot!
I just tried this with strawberries and it turned out really well! If anybody else wanted to try I just made sure to toss them in flour and dry them out with a paper towel really well before folding them into the batter.
I have made this recipe for years and most times the middle is raw or undercooked. If i leave it in the oven longer the cake becomes very dry around the edges. I have tried lowering the oven temp after a while and covering the edges with foil. This still produces dry cake on the edges.
Hi Debi, I would make sure your oven is running the correct temperature. I have made this multiple times, and at 55 minutes, my knife is totally clean in the middle. If you need to bake it longer but the top is getting too dark, you can tent it with foil.
Wow! Just made this for my family and they loved it, thank you for publishing this!
Anything with crumb topping reminds me of my mom’s baking (she’s German and “Streusel” is a must). This was wonderful-thank you!
Hi there! I have a question. Is it possible for me not to use parchment paper and invert the cake in the end. I have non-stick 9″ William-Sonoma round pan, one can just take the side ring when the cake is ready. I wonder if it work without parchment paper and inversion. Thank you.
Hi Yelena, I really recommend the parchment; it’s an insurance policy against the cake sticking to the pan and breaking as you try to turn it out. If you’re saying you have a springform pan and just want to remove the sides and leave the cake sitting on the base when it’s done, I think that would be fine.
Yes. I have a springform. Thank you, Michelle, so much! Love your recipes!!! :-)
Terrible! I bake all the time and this did not rise at all, perhaps it should have been baking soda and not baking powder, what a waste of ingredients!
So, I have blueberries and want to make this, but I don’t have lemons or lemon extract. How significant is the lemon flavor? I have lemon juice; should I substitute the lemon zest for 1 tablespoon of that and perhaps slightly alter the cake’s texture, or would you say it’s better to just leave out the lemon altogether?
I personally would just leave out the lemon, I don’t think it’s a huge deal for this item.
so I just wanted to share my experience baking this wonderful cake. I decided to use mixed frozen berries. I lightly coated them with flour before mixing them in & I didn’t defrost them.I also decided to bake it in a 13 by 9 inch dish, just so you know you will not be able to remove the parchment without breaking the cake, so if removing the parchmnet is important to you, bake it in a smaller dish. Initially I was concerned with The berry to dough ratio, but the cake came out splendid. Huge hit and all gone. Thanks for another wonderful recipe.
OK, your description sounds great. I’m trying it now.
this looks so tempting, but i have a query, whether canned blueberries filling will give same result or any replacement in recipe is required like cutting off half of sugar! i so want to make it!
Hi Aman, I would not recommend using blueberry filling; you need just single blueberries, nothing canned in a sauce or juice.
I’ve never had a buckle before, something different to use up those blueberries
This cake was REALLY good, the whole family loved it. Thanks for sharing! The only thing I did different was used lemon juice instead of vanilla, because I didn’t have any – oh, and I used frozen blueberries because that’s all I had, and it turned out amazing :)
THANK YOU for this amazing recipe! I made it and everyone loved it especially my husband! Even my father in law who doesn’t eat sweets ate a big piece and said it’s awesome! :) I have a question for you;I had to remove it from the oven after like 40 minutes since the top was getting darker (I did preheated the oven to 350 degrees), and I was afraid it’ll be burned but thank God it didn’t:), I’m planning to do the blueberry buckle again tomorrow, shall I just get it out of the oven after 35 minutes or so? Thanks for your amazing recipes :)
Hi Ala’a, Yes, I would just bake it as you did the first time; oven temperatures can vary, so yours may run a little hot, which will cause it to be done sooner.
Thanks a lot :) I did it again and it was even better than the first time :) Super delicious! THANKS A MILLION for your amazing recipes, and CONGRATS on your wedding, may your coming days be filled with all happiness <3
Made this the other day and took it to work – one of my coworkers had 4 slices! I am trying it again and experimenting with a mixture of blackberries/blueberries and raspberries – I can’t wait – it’s soooo good! Thank you :)
Just made this last night and it’s already half-way eaten! My hubby and kids loved it – he wants me to make it for a work party next week. :) Thanks for a wonderful recipe for summer blueberries!
Out of curiosity, what kind of pan could you use for this recipe? Thanks!
Hi Jessica, As the recipe states, a 9-inch round cake pan. I use aluminum cake pans, but whatever you have should work just fine. If it’s dark coated, be sure to reduce the oven temperature by 25 degrees.
If you are short on time this summer you can always freeze the berries too! Blueberries don’t need to be washed prior to freezing.
I made this a couple weeks ago. I believe (knowing myself) I reduced the fat (by adding some apple sauce) and the sugar. It was absolutely delicious! My 5yo and my hubby both said this was their favorite blueberry cake! Thanks Michelle!
What a great recipe, I am making this right now, can’t wait to try it! yum!
I made this today with fresh blackberries as I am lucky enough to have them growing in my backyard. I also used my fresh ground whole wheat and spelt flour as well….Oh goodness did that turn out really tasty! Excellent recipe!
I made this today to take to a family dinner and it was a huge hit. I’m not much of a cake fan, but even I really enjoyed it. Served it w/ vanilla gelato.
How do you think blueberry preserves fair out in this recipe?
Have a wonderful preparation for your wedding. Food must be sumptuous. Hope you share some photos.
Hi Espie, I wouldn’t recommend using preserves; it might make the batter too thin. Thank you for the well wishes!
Costco used to have a really good lemon blueberry crumb cake. Have not seen it in their bakery this year, It was like $6.99 and tasted like a pound cake with crumbs/
Good choice going with the recipe that has 4 cups of blueberries, the buckle looks gorgeous!
Made this yesterday and my nine year old son ate two slices as soon as the Buckle was cool enough! Took the rest over to my parents for mid morning coffee and everyone is just loving this cake. So moist and just the right amount of tart and sweet.
This is amazing! I just made it this afternoon and I think it is half gone already. Is this a recipe that you could substitute other fruit? Like maybe doing apples during the fall when blueberries aren’t in season?
Hi Gina, I haven’t tried this recipe with any other fruits and I would be apt to say that other berries would be the best substitute, but if you try it with other fruit, definitely let me know how it turns out!
I tried it with Granny Smith apples last week & it was very good! I used 4 cups, peeled & cubed apples (about 3-4 apples). I added 1/4 tsp cinnamon & about 1/8 tsp freshly grated nutmeg to the batter. The cooking time/temp was the same. Also, I always omit the lemon zest, exchange half the granulated sugar with light brown sugar (so 1/3 C white, 1/3 C brown), & up the vanilla to 2 tsp in the batter regardless of what fruit I’m using.
This cake is delicious, thanks Michelle & congrats on the wedding!
Just as a follow up I substituted the blueberries with Granny Smith apples cut into small cube similar to the blueberries and it is amazing. I did this a while ago and it has been a Thanksgiving staple for the past few years!! :)
This recipe looks SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good!!! I’m gonna have to try it!
Could you use other berries in place of the blueberries! I have a ton of fresh red raspberries right now!
Hi Katy, I think you could substitute raspberries without an issue. Let me know how it turns out!
This reminds me of breakfasts growing up! So lovely.
Cake for breakfast?! Sign me up!
I love all your recipes so much and would love to know if you think this would work with peaches. I have quite a few that are ready to be used up.
Thank you so much for all the wonderful cooking adventures I’ve been on with you!
Hi Marcia, I usually find the easiest replacements are with the same types of fruits – berries for berries, stone fruits for stone fruits, etc. You could definitely try it with peaches, though – I would do 4 cups of chopped peaches. If you do it, let me know how it turns out!
Whoa, that looks so rich! I always thought “buckle” was just a boring cake or something. That looks packed with flavor!
I know – summer is vanishing and it makes me so sad. I’m trying to enjoy it as much as possible. I need to make blueberry buckle soon. I make it every year because I love it so much. I use Martha Stewart’s recipe. It has five cups of berries. The whole cake is blue and so moist. Love it!
Just made this last night and it was fantastic! Thanks so much for sharing the recipe :)
Totally scrumptious!! Perfect summery indulgence :)
Yum! I am going to try this with blackberries! I looove streusel too. :)
Ohhhhhh you betcha’ I’ll be making this one! Blueberries with a crumb topping! YES PLEASE
Yummy! This looks amazing!
And I totally know how you feel about summer! I realized today that we’re pretty much half way through summer. I decided I need to slow down, relax, and savor these last few weeks before classes start up again!
Keep up the good work!
Buckle up, baby. I’m going to the store for blueberries!
Just made it and it turned out perfect! Everyone loved it!
So yummy :)
Oh This is a little slice of blueberry heaven!
I made a nearly identical recipe a couple of weeks ago for overnight guests. It was devoured in one morning…Yes, we ate it for breakfast.
Looks delish! I just made blueberry muffins with a streusel topping for a brunch this weekend. Blueberries + carbs + streusel = AMAZING! Can’t wait to give this a try with the next carton I purchase.
Feel like summer is getting away from me too! Just bought a 1/2 of blueberries. Know what’s I’ll be baking this week! Looks amazing. Thank you!
I also live and die for streusel topping! This coffee cake looks amazing! I can’t wait to try out the recipe! I will have to wait until I have guests for brunch, or else I will literally eat the entire thing!
I’m getting 20 pounds of blueberries this week so this will have to be something to try!! I’ve been making blueberry crisp for years with a recipe similar to yours. Just wondering…. have you ever used frozen blueberries in this buckle recipe? I might be freezing some of my 20 lbs.to use later,so I’m curious if they would work :-)
Hi Cindy, The headnote of the recipe by Cook’s Illustrated states that fresh blueberries are best, and that frozen ones can be too moist for this recipe. Hope that helps!
I live and die for crumble toppings too! Love this!
I just love how that cake actually looks like it’s buckling under the topping! And that’s a good thing in my book. :) Love the look and density of this cake! Thanks for sharing!
Going to have to go to the store today to pick up some blueberries. Where is your cake stand from? I’ve been looking for one like that for a long time.
Hi Tiffany, I actually picked it up at either Marshall’s or TJMaxx (I can’t remember which one).
I have made this version of Blueberry Buckle for years (as soon as Cook’s Illustrated printed this recipe). It’s the best one yet! This recipe gets rave reviews every time I bring it to a potluck!
I love buckles!! The topping is the best part :)
Wow! That’s a lot of blueberry goodness!
I love this recipe from CI. The addition cardamom recipe is wonderful too.
I’ve been eyeballing a similar recipe (with 5 cups of blueberries).. haven’t made it yet.
Somehow you must know I went blueberry picking yesterday! I made your blueberry muffins and they are delicious! I am definitely making this. With three little helpers picking berries I have TONS.
I can’t stand how quickly summer is flying by! I have bookmarked this buckle to make for a coffee cake at the lake cabin when I have a bunch of guests to serve! Great recipe!
Coffee cake with blueberries and crumble topping? My perfect afternoon snack cake! I love it
Love this! I have never heard of a “buckle” before today, and believe it or not, I’m a pastry chef.
Going to make this with the crumb made with brown butter, and coarse salt.
Thank you! Happy summer!
Just curious – do you have access to locally grown fruit where you live? Farmer’s markets?
Planning on blueberry picking this week. So perfect recipe to try. I’ve been looking to experiment with my goods. Thanks!
The more blueberries the better! Love the thick streusel topping!
Hi, I have a question, what if I wanted to use frozen blueberries, I would thaw them out first, and coat with a little flour, but would that work in this recipe? Another thing, my streusel topping as I was baking it, liquefied…is that normal for that to happen? Thanks it’s baking as we blog, and I can’t wait to taste it! The bowl scrapings were delish!
Hi JoAnn, Per the recipe headnote that recommends using fresh blueberries and not frozen, I would stick with fresh if you can. You can always give it a go as you described, but I can’t guarantee the outcome. As for the streusel topping liquifying… I think your butter may have been too warm and just melted. It shouldn’t liquify.
Thanks! It turned out delish! My family loved it, even with the streusel alittle hard on top…and the blueberries being frozen didn’t change the flavor one bit, but I am going to try it with fresh ones next time, which I’m making this again tomorrow! Thanks for sharing the recipe ♥
Gorgeous Blueberry Buckle, Michelle! I have made this CI recipe before and it is delish! And, guess what I’m baking today? A buckle! Thanks for sharing!
This is one of my absolute favorite blueberry recipes! LIke you said, there’s SO much fruit in it, and when you combine that with the topping, it’s just heavenly :)
This cake looks delicious and I think it is great it calls for so much fruit! Definitely will make it very flavorful!
4 cups of blueberries and a C.I. recipe – cannot go wrong! Michelle it looks so good! I’ve recently been on a massive baking-with-blueberries kick and have 2 pre-written posts and would love to bake more with them. I am just in love with blueberry things lately. Your buckle looks perfect. Love the crumbly top, too!
I _love_ this recipe. It is really amazing how many blueberries they cram into this cake, and, as long as you use fresh ones, they don’t burst all over the inside of the cake and ruin the crumb. The only thing I don’t like about this cake is that it goes off quickly, so be prepared to eat a lot of it in a few days. Even then, it’s totally worth it.
I love the struessel topping too. Seriously. It’s the best part. YUM!
I love blueberries, this looks like perfection!
I love the excuse to have this for breakfast!
Whoaaaaa, stay on that blueberry train, I’m a fan! I’ll be in the streusel caboose:)
I feel like the bottom has fallen out of summer and it will be over as fast as it started. This buckle loooks so perfect, bursting with all those fresh blueberries. I love streusel toppings too. I’m dying for A slice! Your photos are amazing. I need some of this soon!
This is beyond tasty looking.. I’m all kinds of jealous that I don’t have this in my life right now. It will change soon, this is now on the to make list!
I Love that I get to See all your beautiful summer food in the middle of winter; this is book marked fo sho!
Summer is going by way to fast!! Must make more pies. This buckle looks so good. I love all the blueberries. yum!